对于食品中的烯胺和相关物质的预处理方法的趋势
Chen-Yu Zhang1, Hui-Ying Jin1, Yuan Zhang1
1School of Pharmacy, China Medical University, Shenyang 110122, China.
Food research international (Ottawa, Ont.)
|February 18, 2026
概括
食品中的烯胺相关物质 (AAs) 构成健康风险. 样品预处理方法的最新进展提高了提取效率,减少了错误,改善了食品安全分析.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
背景情况:
- 烯胺相关物质 (AAs) 在热加工食品中普遍存在,这引发了严重的食品安全问题.
- 乙烯胺呈现潜在的神经毒性,生殖毒性和致癌作用,而烯胺被归类为可能的人类致癌物.
- 有效的样本预处理对于准确的饮食风险评估和优化食品加工至关重要.
研究的目的:
- 系统地审查最近 (2018-2024) 在食品矩阵中对烯胺相关物质 (AAs) 的预处理方法的进展.
- 总结和比较各种提取技术,重点是新材料和自动化.
- 为AA分析提供未来研究方向的观点.
主要方法:
- 关于2018-2024年食品矩阵中AA的样本预处理技术的文献综述.
- 分析常用的方法 (液体-液体提取,云点提取) 和先进的方法 (微提取,固相提取,矩阵固相分散,QuEChERS).
- 专注于提取溶剂/材料和自动化系统的进步.
主要成果:
- 最近的进展集中在新的提取溶剂/材料和AA预处理的自动化系统上.
- 提升了提取效率和净化性能,减少了矩阵共提取.
- 自动化大大减少了人工劳动,最大限度地减少了错误,缩短了预处理时间.
结论:
- 在AA样本预处理方面的进步显著提高了分析性能和效率.
- 新材料和自动化是解决食品安全问题的关键趋势.
- 未来的研究应该专注于标准化的协议和便携式设备,以加强食品安全监测.
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